微波辅助提取茄子根中总黄酮工艺条件研究

Study on the microwave-assisted extraction of total flavonoids in the roots of eggplant

以烘干茄子根为原料,以茄子根中总黄酮提取率为指标,利用微波辅助提取茄子根中总黄酮。选取乙醇浓度、微波时间、微波温度、微波功率、料液比为单因素试验,在单因素试验基础上,以正交试验设计方法优化提取工艺。结果表明,最佳工艺条件为:乙醇浓度为80%、微波时间为4min、微波温度为60℃、微波功率为300W、料液比1∶20(g/mL),在此最佳条件下,茄子根总黄酮的提取率达1.652%。

The eggplant root as raw material, alkaloids in root of eggplant with microwave assisted alcohol precipitation method. The volume fraction of ethanol、extraction time、microwave power、microwave temperature、solid-liquid ratio as the single factor test. The results show that the optimum conditions were： ethanol concentration of 80%、microwave time 4min、microwave temperature is 60℃、microwave power was 300W、the ratio of material to liquid 1：20（g/mL）, under these conditions, the extraction rate of total alkaloids from eggplant root is 1.652%.